Roasted Garlic Chicken Pizza

I’m back again with the second recipe for Real Women of Philadelphia! And oh my heavens. Any of you pizza lovers out there won’t want to miss this one…

Basically, this is my version of the beloved garlic chicken pizza kicked up a notch. And it’s simplified a notch too since — aside from roasting a head or two of garlic — this only took 5 minutes of prep! Perfect for a busy weekday night.

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All the recipe calls for are seven simple ingredients — a favorite pizza crust, shredded chicken (I used rotisserie), onions (whatever kind you like or you can nix them), shredded cheese (I accidentally bought Monterrey Jack instead of mozzarella, but ended up loving it!), fresh parsley, and lots of whole roasted garlic cloves (um…YUM). But instead of making a cream sauce, I decided instead to try out the new line of PHILADELPHIA Brand Cooking Cremes as the base for this pizza! I had noticed their arrival recently at my grocery stores, so decided to try the “Italian Herbs & Cheese Cooking Creme” in this recipe.

And holy cow — the results were amazing!! Honestly I would have never guessed this pizza just had seven ingredients. The flavor was incredible, and I definitely loved the extra creaminess and herbs from the PHILADELPHIA Brand Cooking Creme. I’ll definitely be bookmarking this recipe, and trying new variations with other ingredients again very soon. :)

For more new and delicious recipes made with the new PHILADELPHIA Brand Cooking Cream and Cream Cheese, check out this roundup of some other BlogHer bloggers’ recipes here, as well as the Real Women of Philadelphia website! It’s a great community offering dozens of delicious recipes.

Directions:

Begin by [roasting your head(s) of garlic|http://www.gimmesomeoven.com/how-to-roast-a-head-of-garlic/]. Once it is ready and cooled to room temperature, carefully squeeze the garlic cloves out of the skin and set aside.

Lay your pizza crust on a floured work surface. Spread the top with the PHILADELPHIA brand Cooking Creme, leaving a 1-inch border for crust. Sprinkle evenly with shredded chicken, onions, roasted garlic cloves, and about half of the chopped parsley. Top evenly with cheese.

Transfer to a pizza baking sheet and bake at 425F degrees for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer’s instructions if you’d like.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the remaining chopped parsley, and serve.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

For a fun time saver, stop by a favorite local pizza restaurant and ask to buy (just) their dough for your pizza.

For more great recipes, check out the finalists of the Real Women of Philadelphia contest. The winners will be announced June 30th at The Live Event but until then, the recipes are worth perusing. Enjoy!

I made this last night for my boyfriend and I and it was super delish! It even reheats really well in a toaster oven if you have leftovers the next day! Super easy pizza to throw together, and using a rotisserie chicken made it a million times quicker.

I made some modifications to this recipe and everyone absolutely loved it! I decided to try making it a chicken bacon ranch pizza with garlic. So, I used the original cooking creme and added a packet of the Hidden Valley Ranch dry Ranch dressing to it. I cooked the chicken strips that I got from the freezer section in extra virgin olive oil. Took that out of the frying pan. Then added the bacon. Once the whole pound of bacon was done cooking I reserved 2 tablespoons roughly of the bacon grease and sauteed the small onion that I chopped up very tiny (I don’t like onions unless they are chopped tiny) and the garlic. I put the creme sauce on the boboli pizza crust and afterwards realized that I should not put the entire container on this crust as the middle was done but not as crisp as the outside was. Added the chicken & bacon & onions. Added the cheese and then chopped up the garlic and added that to the top of it. I forgot about the parsley until it was done cooking and the parsley might have made a difference in the crispiness of the middle but not sure. But added it when I pulled it out of the oven. This is on my make again list of recipes! LOVED IT!

I found this recipe and was so excited to try it because there are no tomatoes, which I refuse to eat. However, when I went to get everything at the store, I could not find the Philadelphia cooking cream. Talking with Philadelphia on Twitter and have learned they are discontinuing their cooking creams. However, they just provided me a substitution for the cooking cream: